109 NUOC CHAM | Hooks, Lies & Alibis with Chef John Folse | LPB
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Tuesday, February 20, 2018
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109 NUOC CHAM

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

Prep Time: 15 Minutes
Yields: ¾ Cup

Comment:
Nuoc Cham is a basic condiment at the Vietnamese table. It is used for dipping seafood and is a good accompaniment to grilled fish. This recipe should be made fresh as needed, because it does not keep well. Nuoc Cham is now common in Louisiana because of the ever-growing Vietnamese population along the Gulf Coast.

Ingredients:
2 cloves garlic
1 Thai bird, Fresno or other red chile pepper, seeded and minced
juice of 2 limes
zest of 2 limes (green part only)
1 tbsp sugar
¼ cup fish sauce
¼ cup water

Method:
NOTE: Fish sauce, like soy sauce and sesame oil, can be found at your local oriental market or in the ethnic food section of your local grocery stores. Using a small food processor, chop garlic and chile pepper into a fine paste. Add lime juice, lime zest and sugar then pulse 1–2 times or until sugar is dissolved. Add fish sauce and process to combine. Transfer mixture to a small bowl and set aside. Add water into bowl of processor, tilting to incorporate residue, then transfer water mixture to bowl with Nuoc Cham. Stir to mix well. Serve as a dipping sauce for pan-fried or grilled seafood.

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